"Sqwertz" > wrote in message
...
> On Sun, 30 Dec 2012 18:00:02 -0700, Janet Bostwick wrote:
>
>> most of the chefs on TV avoid the problem by tossing the entire stem
>> into the pot. The leaves cook off and at the end you fish the stem
>> out. I have the same problem when drying my own thyme. It's
>> impossible to get the leaves off without having bits of sharp stem.
>> I did find out recently that German Thyme supposedly has a weak
>> culinary flavor.
>
> I use a comb to get off the leaves and do several springs at once. I
> let them dry for a overnight in a pie tin and then strip 4-5 sprigs at
> a time. Sometimes the tops come off if they're too crispy but It's no
> big deal.

What a good idea!


> Then the comb goes back into my back pocket.

errrr .....
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